The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (881 - 890)

• 

  0.05 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 8
• 

  0.05 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 8
• 

  0.26 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 1.5
• 

  0.05 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 8
• 

  0.04 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 10
• 

  0.11 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 3.6
• 

  0.04 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 10
• 

  0.02 mg

  (per 10 g edible portion)

  Walnut (roasted)
  × 20
• 

  0.02 mg

  (per 15 g edible portion)

  Chickpea (whole, dried, raw)
  × 20
• 

  0.02 mg

  (per 10 g edible portion)

  Pea (whole, dried, raw)
  × 20